I ran out today to pick up a variety of meat as I plan on relaxing tomorrow, doing no yardwork, sitting in the shade and running the smoker. As usual I got a little out of hand, 2 chickens, 3 racks of baby back ribs, and two bone-in pork shoulders. I don't think it will all fit on the smoker, so I've decided to do a chicken on the grill today. Cooked chicken freezes nicely and can make for a very quick weeknight supper.
Some time ago, I made some Korean shortribs that were wonderful; the marinade is sweet, salty and aromatic with the sesame oil. I'll try that with the chicken. In order to make it cook quickly and evenly on the grill, I decided to spatchcock it.
What you say? You've Spatchcocked your chicken? Good lord man! Relax..... besides being a funny word (there remains a bit of the 14 year old in me) it is a handy way to prep your bird for cooking that helps ensure even cooking. Basically you take your chicken - remove the backbone and butterfly it so it will lie flat on the grill rack, roasting pan or wherever.
First I whipped up some of the Korean BBQ marinade from the Korean slider post.
Then I spatchcocked the chicken
Place chicken breast side down on the work surface.
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Using kitchen shears - snip out the backbone. (save for stock)
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Push down on the sides of the bird - a crunch is not a bad noise.
Trim off the wing tips (save for stock)
Using the tip of the shears make two small cuts into the flaps of skin below the breast and push the legs tips through the holes. It will help keep the chicken flat.
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At this point I reserved 1/2 cup of the marinade, put the rest into a large Ziploc bag, added the altered fowl.
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This went in the fridge while I made the salad.
Cabbage Ramen Slaw
1 head of cabbage - shredded
1 package of Ramen noodle (2.5oz) uncooked and crumbled - but not too much
4 or 5 green onions sliced, white and green
3 Tbs sesame seeds
For the dressing whisk together,
1/2 cup of salad oil - need not be EVOO
3 Tbs sugar
3 Tbs red wine vinegar
Splash of Sesame oil
Salt and pepper to taste
Combine everything except the noodles and refrigerate until 20 minutes before serving.
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20 minutes before serving add the noodles and toss to coat.
Prepare grill to 350F.
Grill on indirect heat for 25 minutes,
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turn and grill for 25 minutes more.
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You may have to adjust the fire. Brush with reserved marinade in last 5 minutes
Remove from grill and let rest 10 minutes.
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Carve and serve with Ramen Slaw
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A nice light summer dinner, perfect for alfresco dining!
Until next time, Eat Well and Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener
Some time ago, I made some Korean shortribs that were wonderful; the marinade is sweet, salty and aromatic with the sesame oil. I'll try that with the chicken. In order to make it cook quickly and evenly on the grill, I decided to spatchcock it.
What you say? You've Spatchcocked your chicken? Good lord man! Relax..... besides being a funny word (there remains a bit of the 14 year old in me) it is a handy way to prep your bird for cooking that helps ensure even cooking. Basically you take your chicken - remove the backbone and butterfly it so it will lie flat on the grill rack, roasting pan or wherever.
First I whipped up some of the Korean BBQ marinade from the Korean slider post.
Then I spatchcocked the chicken
Place chicken breast side down on the work surface.
Using kitchen shears - snip out the backbone. (save for stock)
Push down on the sides of the bird - a crunch is not a bad noise.
Trim off the wing tips (save for stock)
Using the tip of the shears make two small cuts into the flaps of skin below the breast and push the legs tips through the holes. It will help keep the chicken flat.
At this point I reserved 1/2 cup of the marinade, put the rest into a large Ziploc bag, added the altered fowl.
This went in the fridge while I made the salad.
Cabbage Ramen Slaw
1 head of cabbage - shredded
1 package of Ramen noodle (2.5oz) uncooked and crumbled - but not too much
4 or 5 green onions sliced, white and green
3 Tbs sesame seeds
For the dressing whisk together,
1/2 cup of salad oil - need not be EVOO
3 Tbs sugar
3 Tbs red wine vinegar
Splash of Sesame oil
Salt and pepper to taste
Combine everything except the noodles and refrigerate until 20 minutes before serving.
20 minutes before serving add the noodles and toss to coat.
Prepare grill to 350F.
Grill on indirect heat for 25 minutes,
turn and grill for 25 minutes more.
You may have to adjust the fire. Brush with reserved marinade in last 5 minutes
Remove from grill and let rest 10 minutes.
Carve and serve with Ramen Slaw
A nice light summer dinner, perfect for alfresco dining!
Until next time, Eat Well and Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener
I have never seen this done to chicken but it sure looks good and anything made with Ramen noodles is a hit around here.
ReplyDeleteBecky, The chicken was moist and delicious! I was OK with the ramen, DW - not so much. There are a ton of recipes for cabbage ramen slaw to try....
ReplyDelete